Cheese and method for its manufacturing

ABSTRACT

The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.

This application is a continuation of U.S. Ser. No. 14/897,507 filedDec. 10, 2015, which is the U.S. national phase of InternationalApplication No. PCT/FI2014/050466 filed Jun. 9, 2014 which designatedthe U.S. and claims priority to FI Patent Application No. 20135634 filedJun. 10, 2013, the entire contents of each of which are herebyincorporated by reference.

FIELD OF THE INVENTION

The present invention relates to cheese making by using milk mineralsand NaCl for salting of cheese.

BACKGROUND OF THE INVENTION

There is a great global interest in healthy food and in reduction ofhealthy risks caused by unfavourable food composition often providedwith too high salt and/or fat content. Especially, detrimental effectson cardiovascular diseases of a high salt content in food are recognizedand a reduced dietary sodium intake is pursued.

There is a wide variety of cheese types available in the market andconsumed daily among a number of people. Cheeses with rich taste andpleasant appearance are typically associated with relative high amountof fat and salt in cheese. Accordingly, demand for salt reduction oftable salt, i.e. NaCl, also in cheese products has been topical for manyyears in order to provide cheese products with more favourablenutritional composition to consumers.

In terms of table salt, there are already low-salt (NaCl<0.3%) andsalt-free fresh cheeses (cream cheeses) on the European market. Methodsare known for replacing salt with magnesium salts (see e.g. WO90/15541), for instance, which often causes a taste defect of bitternessand acidity. When table salt is reduced and the sodium contentdecreases, disadvantageous effects of other minerals on organolepticproperties, particularly taste, of the product become stronger. WO2004/049828 describes a process for the manufacture of a salt wheyproduct having a NaCl content of at least 30%. The obtained salt may beused for cheesemaking. Cheddar cheese and processed cheese havingapproximately 2% NaCl are described in the document.

Salt has many different purposes in cheese. For example, salt reduceswater activity and helps controlling microbial growth in cheese. Salthas thus a beneficial influence on cheese preservability. Salt has alsoan influence on cheese texture and composition. In particular, saltimparts taste and flavour to cheese. Reduction of a salt content incheeses has not been successful without an adverse effect on at leastsome organoleptic properties of cheeses. Low-salt cheeses tend to tasteweak or be tasteless and have a sticky and soft texture. Low-fatcheeses, in turn, tend to taste weak and bitter and have a gummytexture. Typical descriptions of defects in smell and taste of cheesesinclude: acrid, salty, salt-free, low-salt, tasteless, flavourless, mildand unclean. Defects in appearance and texture of cheeses include:sticky, chewy and gummy.

There are various salting processes commonly used in cheese making tointroduce salt to cheese including, for example, brine salting, drysalting, surface salting and pre-salting. Each salting process istypical for specific cheese type. The most popular industrial saltingprocesses are dry salting and brine salting. In dry salting, dry saltcrystals are added to broken or milled curd pieces. In brine salting,moulded cheese blocks are immersed into a brine solution for a specifictime period. Salt uptake varies depending on the salting process.Further, it is known that there are a number of factors that influenceon salt uptake, including concentration of a brine solution, temperatureand pH during the salting process, fat content of cheese, moisture on afat-free basis (MFFB) of cheese, size of a cheese block, etc.

There is need to provide cheeses and cheese-like products with aflawless taste, appearance and texture and which advance eating habits,health and well-being and, particularly, contain a reduced amount ofsodium. It is very challenging to achieve cheese products with anabsolutely flawless taste, appearance and texture and which are similarto cheeses with conventional NaCl contents.

BRIEF DESCRIPTION OF THE INVENTION

In an aspect, the present invention provides a method for making cheesehaving a ratio of K/Na of more than 0.2 to 4.0 wherein cheese is saltedwith a salting agent comprising milk minerals and NaCl.

It was surprisingly found that a more favourable mineral composition canbe provided to cheese by replacing a portion of sodium by potassium andother minerals such as calcium, phosphorus and magnesium by means ofmilk minerals and thus increasing a ratio of K/Na of cheese withoutdeteriorating the organoleptic properties, especially taste, thereof.Especially, by using milk minerals in salting step(s) of cheese a ratioof K/Na of cheese can be adjusted to a level which is more favourable tohealth. The European Food Safety Authority (EFSA) has recognized thatfood having K>0.3% has favourable effect on health in that maintenanceof normal blood pressure and maintenance of normal muscular andneurological functions are achieved.

The invention provides an economical, efficient and simple process forproduction of cheese having a health promoting mineral composition andgood organoleptic properties.

In another aspect, the invention provides ripened cheese having a ratioof K/Na of 0.39 to 4.0 and a K content of more than 0.08%. In stillanother aspect, the invention provides cheese having a ratio of K/Na ofmore than 0.2 to 4.0, which is salted with a salting agent comprisingmilk minerals and NaCl.

DETAILED DESCRIPTION OF THE INVENTION

As used herein, the term “milk minerals” is meant to include mineralsderived from milk and/or whey.

In an aspect, the present invention provides a method for making cheesehaving a ratio of K/Na of more than 0.2 to 4.0 wherein cheese is saltedwith a salting agent comprising milk minerals and NaCl. In anembodiment, milk minerals and NaCl are each provided as a separatesalting agent. In another embodiment, milk minerals and NaCl areprovided as a mixture.

The composition of milk minerals used in the invention is typically asfollows (% of dry matter):

-   -   lactose 2.4 to 50%    -   sodium 3.5 to 12%    -   potassium 0.5 to 35%    -   magnesium 0.1 to 1.5%    -   calcium 0.1 to 25%    -   protein 8 to 20%.

Milk minerals can be obtained from milk and whey by different separationtechniques including but not limited to chromatographic separation andmembrane filtration techniques, e.g. ultrafiltration (UF retentate, UFconcentrate, UF permeate), microfiltration (MF retentate, MF permeate),nanofiltration (NF permeate; NF retentate), or reverse osmosis (ROretentate, RO concentrate). Various techniques can be combined in anappropriate manner. The obtained fractions, retentates and/orconcentrates can be further concentrated, evaporated and/or dried byusing techniques known and accepted in the art. Milk minerals for use inthe invention can thus be provided as a concentrate up to powder. In anembodiment, milk minerals are used as concentrate having a dry mattercontent of about 9% to about 40%.

In an embodiment, milk minerals are provided as a milk mineralconcentrate produced by using membrane filtration techniques in whichmilk is first subjected to ultrafiltration, the resultantultrafiltration permeate is subjected to nanofiltration and theresultant nanofiltration permeate is further subjected to reverseosmosis (RO) to concentrate milk minerals into a RO retentate.

In another embodiment, milk minerals are obtained from whey by a processwhere whey is nanofiltered and the obtained nanofitration permeate isfurther subjected to reverse osmosis to concentrate milk minerals into aRO retentate.

If desired, the RO retentates can be further concentrated by evaporationup to powder and used in accordance with the invention in varioussalting processes of cheese. In an embodiment of the invention, milkminerals are used as a RO concentrate having a dry matter content fromabout 9% to about 40%, specifically about 16%.

Milk minerals may also be, for example, a whey salt described inpublication EP 1061811 B1, i.e. a milk mineral powder known as trademarkValio Milk Mineral Powder VMMP (Valio Oy). Other feasible milk-basedmineral products include such trademarks as Capolac® MM-0525 BG (ArlaFoods Ingredients), Vitalarmor Ca (Armor Proteines) and Sodidiet 40 MI(Sodiaal Industrie).

Various milk mineral products can be used as a sole milk mineral saltingagent or combined together in any combination.

NaCl can be used in a form varying from liquid to powder. In anembodiment, NaCl is used as a brine solution from about 16% up tosaturated. In another embodiment, NaCl brine of about 16% to about 30%is used. In a further embodiment, NaCl brine of about 18% is used.

Milk minerals and NaCl can be used each as a separate salting agent orthey can be combined together into a single salting agent which is usedfor salting of cheese in one or more salting step.

In the present invention, any salting process generally known in cheesemaking can be used including but not limited to brine salting, injectionsalting, dry salting, surface salting, salting of grains andpre-salting. Salting of cheese is carried out with a process commonlyused for each cheese type. Cheese can be salted in one or more saltingsteps where various salting processes are appropriately used. A suitablesalting agent and a concentration thereof are appropriately chosen foreach salting process.

In an embodiment, cheese is subjected to salting of grains.

In another embodiment, cheese is subjected to brine salting. Cheese canbe brine-salted with milk minerals and NaCl separately and/or acombination thereof in any order in one or more steps. In an embodiment,cheese is first brine-salted with milk minerals followed by brinesalting with NaCl. In another embodiment, cheese is first brine-saltedwith NaCl followed by brine salting with milk minerals. In a furtherembodiment, cheese is first brine-salted with milk minerals, then withNaCl and further with milk minerals. In still a further embodiment,cheese is first brine-salted with NaCl, then brine-salted with milkminerals and further followed by brine salting with NaCl.

In an embodiment, a milk mineral brine solution having a dry mattercontent of about 16% and a 18% NaCl brine solution are used in brinesalting.

In an embodiment, cheese is subjected to brine salting and surfacesalting. In an embodiment, brine salting is carried out with NaCl andsurface salting with milk minerals. In brine salting, 18% NaCl brine isused. In surface salting, a milk mineral brine with a dry matter contentof about 16% is used. The amount of the milk mineral brine for surfacesalting can vary from about 0.5% to about 5%. In an embodiment, about 1%to about 2%, by weight of cheese, of the milk mineral brine is added ontop of cheese before packaging. In a further embodiment, the amount ofthe milk mineral brine in surface salting is about 2%.

The time period for carrying out brine salting with milk minerals andNaCl can vary in the range from about 0.5 hour to about 96 hours. Asuitable time to achieve a K/Na ratio of more than 0.2 to 4.0 of cheesein brine salting depends, i.a., on a water and fat content of cheese,and a size of cheese blocks. Generally, the lower the water content ofcheese and the bigger the size of cheese block is, the longer the timeperiod for brine salting is needed. In an embodiment, brine salting withmilk mineral brine is carried out for about 1 hour to 4 hours and brinesalting with NaCl brine is typically carried out for about 4 to about 8hours. In an embodiment, cheese is subjected to a first brine saltingwith milk minerals for about 4 hours and to a second brine salting withNaCl for 8 hours. The first and the second brine salting can beperformed in any order. In another embodiment, cheese is first subjectedto brine salting with milk minerals for one hour, then to brine saltingwith NaCl for 4 hours and further to brine salting with milk mineralsfor another one hour.

The method of the invention can be applied to any type of cheese withdifferent fat contents. Cheeses are prepared in any manner suitable foreach cheese type. Cheese making processes typically include coagulatingor curdling/renneting of milk, cutting the coagulum into pieces,stirring and possible heating of the cheese curd mixture, whey removal,pressing the curd into a desired shape, salting and cellaring (storage),i.e. ripening, of the pressed cheeses. Various cheeses are preparedunder the conditions generally used and with conventional starters andcoagulants for each cheese type. Milk obtained from an animal, such as acow, sheep, goat, camel, mare or any other animal that produces milksuitable for human consumption can be used as a raw material for cheesemaking. Milk is typically standardized in respect of fat content andpasteurized before cheese making. Cheese making conditions, rawmaterials and ingredients used in each type of cheese making aregenerally known in the field.

The method of the invention can be used for making, for example,semi-soft, semi-hard, hard and extra-hard ripened and unripened cheeses.The method of the invention can also be used for making fresh cheeses.Further, the cheese prepared by the process of the invention can also beused as a raw material in the preparation of processed cheeses.

The expressions soft, semi-soft, semi-hard (solid), hard and extra hardare strictly defined in FAO/WHO A-6-1968 Codex General Standard forCheese using their composition on the basis of the water content of thefat-free portion (MFFB %). Thus,

soft cheese in the present application refers to cheese whose watercontent of the fat-free part is more than 67%,

semi-soft cheese in the present application refers to cheese whose watercontent of the fat-free part is 61 to 69%,

semi-hard cheese in the present application refers to cheese whose watercontent of the fat-free part is 54 to 63%,

hard cheese in the present application refers to cheese whose watercontent of the fat-free part is 49 to 56%, and

extra hard cheese in the present application refers to cheese whosewater content of the fat-free part is less than 51%.

In addition to the aforementioned cheeses, the term “cheese” also refershereinafter in the present application to cheese-like products. In acheese-like product, milk fat and/or protein is replaced by anothersuitable fat or protein, or both, partly or completely. Another suitableprotein is derived from plants, such as soybean. Typically, milk fat ispartly replaced by edible fat, typically of plant origin, such asrapeseed oil, fractionated palm oil or coconut oil. Also, lard can beused.

The method of invention provides cheeses having a ratio of K/Na of morethan 0.2 to 4.0. In an embodiment, the ratio of K/Na is more than 0.8.In another embodiment, the K/Na ratio is 0.39 to 0.8. In a furtherembodiment, the K/Na ratio is 0.8 to 1.2. In a still further embodiment,the K/Na ratio is 0.52 to 3.2.

NaCl content of the cheese prepared by the method of the invention ismore than 0.81% to 5.0%. In an embodiment, the NaCl content is more than0.81% to 1.3%. In another embodiment, the NaCl content is 1.3%.

K content of the cheese prepared by the method of the invention is morethan 0.08%. In an embodiment, the K content is more than 0.2%. In stilla further embodiment, the K content is more than 0.3%.

The fat content of cheese of prepared by the method of the invention canvary from about 0.2% to about 45%. In an embodiment, the fat content ofcheese is about 9% to about 29%. In another embodiment, the fat contentis about 24%. In an embodiment, the fat content of cheese is about 0.2%to about 20%.

In an embodiment, cheese prepared by the method of the invention isripened cheese. In the present application, ripened cheese refers tocheese defined in FAO/WHO Codex General Standard for Cheese A-6-1968.Examples of hard and ripened cheeses include Valio Oltermanni®, ValioTurunmaa®, Valio Finlandia®, Valio Polar®, Jarlsberg®, Grana, Edam,Emmental, Gouda, and Havarti.

In another embodiment, cheese prepared by the method of the invention isfresh cheese, such as Cottage cheese and Mozzarella. Cottage cheese istypically made with acidulant coagulation without a rennet or with asmall amount of a rennet. Cheese is typically acidic (pH 4.4-4.9). Inthe preparation, milk raw material is preheated in a conventional mannerand then coagulated with an acidulant. After coagulation, the coagulumis cutted to form a whey-curd mixture. The mixture is typically scaldedat a temperature of 45 to 55° C. under stirring for 60 to 120 minutes.Whey is separated from the curd mixture. The curd is cooled, washed,standardized (fat, salt) with a dressing, and packed.

Mozzarella is Pasta Filata type, semi-soft, “elastic” fresh cheese, InMozzarella manufacturing process, a cheese curd is made with a rennetand a Mozzarella starter. Whey is separated from the cheese curd, thecurd is pressed, salted and, if necessary, cheddared until a suitablepH, typically about 5.2-5.6, is achieved. Cheese is then milled to smallpieces, heated and kneaded in whey at about 70° C. to a smooth plasticmass. The mass is moulded and cooled to provide Mozzarella. Mozzarellahas a pH of 4.7-5.6.

In another aspect, the invention provides ripened cheese having a ratioof K/Na of 0.39 to 4.0 and a K content of more than 0.08%. In anembodiment, the ratio of K/Na is more than 0.8. In a further embodiment,the K/Na ratio is 0.8 to 1.2.

NaCl content of the ripened cheese of the invention is more than 0.81%to 5.0%. In an embodiment, the NaCl content is more than 0.81% to 1.3%.In another embodiment, the NaCl content is 1.3%.

In an embodiment, the K content of the ripened cheese is more than 0.2%.In still a further embodiment, the K content is more than 0.3%.

The fat content of the ripened cheese of the invention can vary fromabout 5% to about 45%. In an embodiment, the fat content of cheese isabout 9% to about 29%. In another embodiment, the fat content is about24%.

In still another aspect, the invention provides cheese having a ratio ofK/Na of more than 0.2 to 4.0, which is salted with a salting agentcomprising milk minerals and NaCl.

The invention will be described in more detail by means of the followingexamples. These examples are only given to illustrate the invention andshould not be considered to limit the scope of the invention in any way.

A RO retentate prepared from milk as described above by ultrafiltration,nanofiltration and reverse osmosis is used as a milk mineral salt in theExamples.

EXAMPLES Example 1

Edam type cheese having a fat content of 24% was prepared in aconventional manner from standardized milk by using typical starters andcoagulants for Edam cheese. Salting of the pressed and moulded cheeseblock in a vat was carried out as follows: Cheese block was firstimmersed into a RO retentate (16%) for 4 hours. Subsequently, the cheeseblock was subjected to brine salting with NaCl (18%) for 8 hours.

K content of the salted cheese was 0.17% based on weight of cheese. Nacontent of the salted cheese was 0.38% based on weight of cheese. Thus,total amount of Na+K was 0.55% and K/Na ratio was 0.45.

Example 2

Edam type cheese having a fat content of 24% was prepared in aconventional manner from standardized milk by using typical starters andcoagulants for Edam cheese. Salting of the pressed and moulded cheeseblock in a vat was carried out as follows: Cheese block was firstimmersed into a RO retentate (16%) for 3 hours. Subsequently, the cheeseblock was subjected to brine salting with NaCl (18%) for 8 hours.

K content of the salted cheese was 0.14% based on weight of cheese. Nacontent of the salted cheese was 0.36% based on weight of cheese. Thus,total amount of Na+K was 0.50% and K/Na ratio was 0.39.

Example 3

Edam type cheese having a fat content of 24% was prepared in aconventional manner from standardized milk by using typical starters andcoagulants for Edam cheese. Salting of the pressed and moulded cheeseblock in a vat was carried out as follows: Cheese block was firstimmersed into a brine solution (18% NaCl) for 8 hours, followed bysalting in a RO retentate (16%) for 4 hours.

K content of the salted cheese was 0.34% based on weight of cheese. Nacontent of the salted cheese was 0.28% based on weight of cheese. Thus,total amount of Na+K was 0.62% and K/Na ratio was 1.2.

Example 4

Havarti type cheese having a fat content of 29% was prepared in aconventional manner from standardized milk by using typical starters andcoagulants for havarti cheese. Salting of the pressed and moulded cheeseblock in a vat was carried out as follows: Cheese block was firstimmersed into a brine solution (18% NaCl) for 8 hours, followed bysalting in a RO retentate (16%) for 2 hours.

K content of the salted cheese was 0.24% based on weight of cheese. Nacontent of the salted cheese was 0.31% based on weight of cheese. Thus,total amount of Na+K was 0.55% and K/Na ratio was 0.77.

Organoleptic properties of the cheese were evaluated by a sensory panel.Havarti type cheese with 29% fat and 1.3% NaCl (0.5% Na) was used as areference cheese. No significant difference in triangle test (p=0.1495)was observed. The cheese of the invention was described little saltierand stronger than reference.

Example 5

Havarti type cheese having a fat content of 29% was prepared in aconventional manner from standardized milk by using typical starters andcoagulants for havarti cheese. Salting of the pressed and moulded cheeseblock was carried out as follows: Cheese block was immersed into a brinesolution (18% NaCl) for 4 hours. Subsequently, 2% of a RO retentate(16%) based on weight of cheese was added on top of cheese beforepackaging.

K content of the salted cheese was 0.34% based on weight of cheese. Nacontent of the salted cheese was 0.32% based on weight of cheese. Thus,total amount of Na+K was 0.66% and K/Na ratio was 1.05.

Significant difference in triangle test (p=0.0040) was observed. Sensorypanel described the cheese stronger in taste and softer than thereference.

Example 6

Havarti type cheese having a fat content of 29% was prepared in aconventional manner from standardized milk by using typical starters andcoagulants for havarti cheese. Salting of the pressed and moulded cheeseblock in a vat was carried out as follows: Cheese block was firstimmersed into a RO retentate (16%) for 1 hour. Subsequently, the cheeseblock was subjected to brine salting with NaCl (18%) for 4 hours. Afterbrine salting, the cheese block was immersed into the RO retentate (16%)for further 1 hour.

K content of the salted cheese was 0.19% based on weight of cheese. Nacontent of the salted cheese was 0.2% based on weight of cheese. Thus,total amount of Na+K was 0.39% and K/Na ratio was 0.95.

Sensory panel described the cheese similar to the reference in taste andfirmer in structure.

Example 7

Edam type cheese having a fat content of 9% was prepared in aconventional manner from standardized milk by using typical starters andcoagulants for Edam cheese. Salting of the pressed and moulded cheeseblock in a vat was carried out as follows: Cheese block was firstsubjected to brine salting with NaCl (18%) for 6 hours. Subsequently,the cheese block was immersed into a RO retentate (16%) for 2 hours.

K content of the salted cheese was 0.24% based on weight of cheese. Nacontent of the salted cheese was 0.24% based on weight of cheese. Thus,total amount of Na+K was 0.48% and K/Na ratio was 1.0.

Example 8

Cottage cheese type cheese having a fat content of 2% and 0.2% wereprepared in a conventional manner from standardized milk by usingtypical starters and coagulants for Cottage cheese.

Skimmed milk was pasteurized and cooled, and then coagulated with amesophilic starter with a small amount of rennet. After coagulation (pHabout 4.4-4.9) the coagulum was cutted to form a whey-curd mixture. Themixture was scalded at a temperature of 45 to 55° C. under stirring for60 to 120 minutes. Whey was separated from the loose whey cheese grainmixture. The mixture was cooled, washed, standardized (fat, salt) with adressing, and packed.

Cottage cheese (2% fat): Dressing to the cottage cheese grains containedpasteurized skimmed milk, pasteurized cream, potassium sorbate, and asalting mixture of NaCl and RO retentate (milk mineral salt) (1:1). Kcontent of the cottage cheese was 0.18% based on the weight of cheese(with dressing). Na content of the cottage cheese was 0.20% based on theweight of cheese (with dressing). K/Na ratio was 0.9.

Cottage cheese (0.2% fat): Dressing to the cottage cheese grainscontained pasteurized skimmed milk, potassium sorbate and a saltingmixture of NaCl and RO retentate (milk mineral salt) (1:20). K contentof the cottage cheese was 0.32% based on the weight of cheese (withdressing). Na content of the cottage cheese was 0.10% based on theweight of cheese (with dressing). K/Na ratio was 3.2.

Example 9

Mozzarella type cheese having a fat content of 20% was prepared in aconventional manner from standardized milk by using typical starters andcoagulants for Mozzarella cheese. Two batches of Mozzarella cheese wereprepared using different salting agents.

Cheese curd was made with a rennet and a Mozzarella starter. Whey wasseparated from the cheese curd, the curd was pressed, a salting mixtureof NaCl and RO retentate (milk mineral salt) (1:1) was added, and themixture was cheddared until pH 5.2-5.6 was achieved. Cheese was thenmilled to small pieces, heated and kneaded in whey at about 70° C. to asmooth plastic mass. The mass was moulded and cooled to provideMozzarella. K content of the cheese was 0.14% based on the weight ofcheese. Na content of the cottage cheese was 0.27% based on the weightof cheese. K/Na ratio was 0.52.

Cheese curd was made with a rennet and a Mozzarella starter. Whey wasseparated from the cheese curd, the curd was pressed, a salting mixtureof NaCl and RO retentate (milk mineral salt) (1:10) was added, and themixture was cheddared until a suitable pH (5.2-5.6) was achieved. Cheesewas then milled to small pieces, heated and kneaded in whey at about 70°C. to a smooth plastic mass. The mass was moulded and cooled to provideMozzarella. K content of the cottage cheese was 0.24% based on theweight of cheese. Na content of the cottage cheese was 0.13% based onthe weight of cheese (with dressing). K/Na ratio was 1.8.

It will be obvious to a person skilled in the art that, as thetechnology advances, the inventive concept can be implemented in variousways. The invention and its embodiments are not limited to the examplesdescribed above but may vary within the scope of the claims.

1. A method of making ripened cheese having a ratio of K/Na of from 0.45up to at most 4.0, comprising one or more salting steps of cheese withmilk minerals and NaCl separately in any order, wherein the one or moresalting steps comprises brine salting, injection salting, dry salting,surface salting, salting of grains and pre-salting, or any combinationthereof.
 2. The method of claim 1 wherein the cheese has a total amountof sodium and potassium in the range of 0.39% to 0.66%.
 3. The method ofclaim 1 wherein the cheese has a NaCl content of more than 0.81% up toat most 5.0%.
 4. The method of claim 1 wherein the cheese has a NaClcontent of more than 0.81% up to at most 1.3%.
 5. The method of claim 1wherein the milk minerals comprise, as a percentage of dry matter:lactose 2.4 to 50%, sodium 3.5 to 12%, potassium 0.5 to 35%, magnesium0.1 to 1.5%, calcium 0.1 to 25%, and protein 8 to 20%.
 6. The method ofclaim 1 wherein the milk minerals are provided as a milk mineralconcentrate obtained by a process wherein milk is subjected toultrafiltration to provide an ultrafiltration permeate, theultrafiltration permeate is subjected to nanofiltration to provide ananofiltration permeate, the nanofiltration permeate is subjected toreverse osmosis to provide a reverse osmosis retentate as the milkmineral concentrate.
 7. The method of claim 6 wherein a dry mattercontent of the milk mineral concentrate is about 9% to about 40%.
 8. Themethod of claim 6 wherein a dry matter content of the milk mineralconcentrate is about 16%.
 9. The method of claim 1 wherein aconcentration of NaCl is in a range of about 16% to a saturatedconcentration of NaCl.
 10. The method of claim 1 wherein a concentrationof NaCl is about 18%.
 11. The method of claim 1 wherein the one or moresalting steps comprises brine salting.
 12. The method of claim 11wherein the cheese is first brine salted with NaCl followed by brinesalting with the milk minerals.
 13. The method of claim 11 wherein thecheese is first brine salted with the milk minerals followed by brinesalting with NaCl.
 14. The method of claim 11 wherein the cheese isfirst brine salted with the milk minerals, then brine salted with NaClfollowed by further brine salting with the milk minerals.
 15. The methodof claim 11 wherein the brine salting is carried out with milk mineralsfor 1 to 4 hours and with NaCl for 4 to 8 hours.
 16. The method of claim1 wherein the cheese is subjected to brine salting and surface salting.17. Ripened cheese having a ratio of K/Na of 0.8 to 4.0, a K content ofmore than 0.08%, and a NaCl content of more than 0.81% up to at most5.0%.
 18. The ripened cheese of claim 17 wherein the NaCl content ismore than 0.81% up to at most 1.3%.
 19. The ripened cheese of claim 17wherein the cheese has a total amount of sodium and potassium in therange of 0.39% to 0.66%.
 20. The ripened cheese of claim 17 wherein thecheese comprises milk minerals comprising, as a percentage of drymatter: lactose 2.4 to 50%, sodium 3.5 to 12%, potassium 0.5 to 35%,magnesium 0.1 to 1.5%, calcium 0.1 to 25%, and protein 8 to 20%.